Quiche Lorraine Recipe Deep Dish

If you prefer homemade checkout my flaky pie crust recipe.

Quiche lorraine recipe deep dish. Serves 8 to 10 makes one 9 inch quiche why this recipe works. Add egg egg yolk and vinegar and pulse just to combine. Transfer to a paper towel lined plate.

Add leeks and season with salt and pepper. To make a deep dish pie crust combine 1 to 1 2 cups of all purpose flour and 1 4 teaspoon of salt. Sprinkle the cheese into the pastry base and add the sliced tomatoes if you are using them.

Discard all but 2 tablespoons of drippings. 12 tablespoons unsalted butter 1 1 2 sticks cold cut into 1 2 inch cubes and frozen 10 minutes. The success of our streamlined deep dish quiche lorraine recipe depended on the right ratio of eggs to liquid plus gentle even heat.

To add the quiche s fillings without affecting our perfect custard we whisked a little. Roll out the dough on a generously floured surface and gently place the dough into the prepared pan pressing the dough into the bottom of the pan. 3 tablespoons sour cream.

When using a homemade or refrigerated crust you ll want to take the time to dock the bottom of the crust using a fork fill with pie weights or beans and par bake. Reduce oven to 325 f. Preheat oven to 375 degrees f.

Use a measuring cup to portion out the shredded cheese if you go by the weight in ounces grams you will end up with excess cheese as shredded cheese is very lightweight. Cut in 2 3 cup of cold butter until crumbly. Deep dish quiche lorraine sign up for our cooking newsletter how we use your email address america s test kitchen will not sell rent or disclose your email address to third parties unless otherwise notified.